Fettuccine Carbonara

Carbonara is a family favorite, especially with my grandkids! 😊 While tradition calls for pancetta, I use bacon for its rich flavor. The key is deglazing the pan—white wine works best, but vodka or dry vermouth also do the trick. This step lifts the bacon’s deep, smoky flavor, and the browner the sauce, the more delicious it becomes, so save those juices if cooking items ahead of time. I love prepping everything in advance, making assembly and serving a breeze! Cook the bacon, deglaze, and strain it in a grease separator. Use as much or as little bacon butter as you like—I usually add a teaspoon to the pan to sauté the onions and garlic. Store everything in jars or ziplock bags for later. Keep all the bacon juices from the separator and any extras collected. You can also cook your pasta leaving some starchy water on it and tossing it with olive oil to prevent sticking. I use 1% milk, a touch of cornstarch, egg yolks, and Parmesan cheese to achieve a delicious carbonara cream. And my secret healthy touch—frozen peas! Want to add an extra nutritious surprise? Place a layer of garlic sautéed spinach under the pasta.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the bacon in small chunks of about 1/2"

Step 2

Chop the onion (I cut into fourths and put them in the food processor)

Step 3

Finely chop the garlic (I buy them peeled and put them in the food processor and always have a jar full of chopped garlic)

Step 4

Cook the bacon in a hot pan until fully cooked.

Step 5

Deglaze the pan with the white wine and cook for a minute.

Step 6

Place a strainer over a grease separator and pour the bacon and juices into it.

Step 7

Store the bacon in a jar and separate the juices from the grease. Or you can chill the juices in a container, scrape off the bacon butter, and save the juices. (I often save the bacon butter to cook with)

Step 8

Use a tablespoon or two of the bacon butter to caramelize the onions and garlic.

Step 9

Place the milk, cornstarch, salt, pepper, Parmesan, bacon juices, and egg yolks in the blender. Save.

Step 10

Cook the pasta in boiling water per package directions. Strain and save 1/2 cup of the starchy water. Add it to the pasta. Add some oil to keep the pasta from sticking.

Step 11

When ready to serve: Shake the container with the milk to ensure it's well mixed, then pour it into a pot. Add the cooked pasta, bacon, onions, and garlic, and bring the mixture to a simmer. Stir in the frozen peas and cook for a few more minutes, allowing everything to heat through and the peas to thaw. Once it's simmering hot, serve and enjoy!